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Author Notes:These waffles are the perfectly sweet breakfast treat, chock full of toasted coconut and made with coconut flour, coconut milk, coconut oil, and coconut sugar for a gluten-free and healthy breakfast! Top with extra toasted coconut and a drizzle of homemade coconut butter for the perfect tropical coconutty experience! —misschels

Makes: 4

1/2 + 1/4
cups unsweetened, shredded coconut

2
large eggs

2
large egg whites

3
tablespoons full-fat canned coconut milk

2
tablespoons melted coconut oil

1
teaspoon pure Mexican vanilla extract

2
tablespoons coconut flour

1/4
teaspoon baking soda

1/4
teaspoon baking powder

2
teaspoons coconut sugar or granulated stevia

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Spread the coconut evenly over the baking sheet and bake for 3-5 minutes or until a lightly golden color. Turn on your waffle iron to heat it up.

In a large mixing bowl, combine all of the ingredients and ½ c. of the toasted coconut using a whisk. Mix until smooth.

When the waffle maker is hot and ready, spray the waffle iron with non-stick cooking spray. Pour about ¼ c. to ½ c. of batter into the waffle iron and cook waffles according to the instructions in your waffle manual. I cooked mine for 2:30, flipping the waffle iron over at the 1:30 mark.